Diet Stuffed Eggplants
Description
Perfect with meals and drinks. In summer you can make this fragrant vegetable dish—stuffed eggplants—almost every day. And each time you can change the filling for a new flavor and aroma. Serve the dish hot; it is also very tasty cold. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the eggplants in water and trim off the stems; rinse the tomatoes and cut out the green cores. Peel the onion and rinse it.
- 2
Step 2
Cut each eggplant in half and scoop out the core.
- 3
Step 3
Cut the tomatoes into small cubes, and the onion the same way. Mix them together and salt.
- 4
Step 4
Place the eggplant boats on foil in a baking dish, fill them with the prepared vegetable filling, and pepper them. Preheat the oven to 200 degrees.
- 5
Step 5
Sprinkle the boats with vegetable oil and bake the dish for about 25 minutes, depending on the size of the eggplants.
- 6
Step 6
Serve the dish warm; it is especially delicious with thick low-fat yogurt or sour cream.